Shawarma-Spiced Chicken and Chickpeas with Pistachio Rice and Cucumber Salad

This shawarma-spiced chicken and chickpeas dish brings the bold, aromatic flavors of Middle Eastern street food right to your kitchen. Crispy roasted chickpeas and tender chicken cutlets are seasoned with a warming shawarma spice blend, then served over fluffy basmati rice studded with crunchy pistachios. A bright cucumber and tomato salad adds freshness, while a creamy garlic white sauce and a drizzle of hot sauce tie it all together.

Perfect for a weeknight dinner that feels special, this recipe is packed with texture and flavor. The combination of spiced protein, nutty rice and tangy salad creates a balanced meal that’s sure to become a favorite. Plus, it comes together in under an hour with simple steps.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, peel and thinly slice shallot; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate garlic. Roughly chop pistachios.
2. In a medium bowl, toss chickpeas with half the stock concentrate, half the shawarma spice blend, a large drizzle of oil and a pinch of salt and pepper. Spread chickpeas in a single layer on a lightly oiled foil-lined baking sheet. Roast on top rack, tossing halfway through, until slightly crispy, 18-20 minutes. Wipe out bowl.
3. While chickpeas roast, heat a large drizzle of oil in a small pot over medium-high heat. Add minced shallot, half the garlic, half the pistachios, remaining shawarma spice blend and a big pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. Stir in rice, remaining stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes lengthwise. Zest and quarter lemon. In the bowl used for chickpeas, combine cucumber, tomatoes and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge and a drizzle of olive oil. Season with salt and pepper to taste.
5. In a small bowl, whisk together mayonnaise, remaining garlic, remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). Whisk in 2 tablespoons water (4 tablespoons for 4 servings) until combined. Season white sauce with salt and pepper to taste.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas in separate sections. Drizzle everything with white sauce and as much hot sauce as you like. Sprinkle with remaining pistachios and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular mayonnaise instead of vegan?

Yes, regular mayonnaise works fine if you don’t need the recipe to be vegan.

Can I substitute the chicken with something else?

Absolutely! You can use tofu or extra chickpeas for a vegetarian version.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chickpeas in the microwave or oven.